针对年夜饭预订消费环节，市场监管部门重点检查菜单明码标价、预订协议内容、服务承诺履行等情 况。部分市场主体主动提供书面预订须知，明确菜品内容、收费标准、取消政策等，减少消费纠纷隐 患。执法人员现场督促经营者切实履行主体责任，不得设置最低消费、强制套餐等不合理条件，保障消 费者自主选择权。截至目前，共检查23家承接年夜饭预订的餐饮单位，针对现场发现进货记录及标识不 全等问题，进行现场整改或对相关违法行为限期责令整改。目前，专项整治仍在持续推进中。 "预订年夜饭时，建议消费者与商家签订协议或保留订单凭证，明确菜品、价格、时间等重要信息，注 意区分'定金'与'订金'，避免消费纠纷。"乌苏市市场监管局提醒消费者，如遇食品安全问题或消费侵 权，可拨打12345热线依法维权。 春节临近，年夜饭预订迎来高峰期。为保障群众度过安全祥和的春节，聚焦餐饮单位食品安全管理与预 订服务规范，进入2月以来，新疆维吾尔自治区乌苏市市场监管局强化党建引领，积极践行"实干争 先"理念，组织开展年夜饭食品安全及预订消费专项检查。 两家门店均在显眼位置张贴、摆放了市场监管部门制发的反餐饮浪费标语及标识牌。其中，乌苏市万泰 华都大酒店主动与年夜饭 ...

Group 1 - The core viewpoint of the article highlights the proactive measures taken by the Ningyang County Market Supervision Administration in Shandong Province to ensure a safe and orderly consumer market during the upcoming Spring Festival by conducting special inspections at rural markets [1][3] Group 2 - The enforcement personnel are focusing on popular holiday products such as food, daily necessities, and household appliances, rigorously checking for expired, substandard, and counterfeit products, as well as ensuring compliance with procurement verification and documentation [3] - A total of 22 rural markets were inspected, covering over 360 business operators, and more than 40 issues were identified and rectified on-site [3] - The Market Supervision Administration plans to collaborate with local food and drug safety offices for follow-up inspections and record-keeping, aiming to create a regulatory closed loop to safeguard the rural consumer market during the Spring Festival [3]

（来源：中国消费者报） 图一：执法人员对全州县大型餐饮单位反餐饮浪费宣传落实情况进行检查。全州县市场监管局供图 图二：执法人员在西林县一家餐饮单位开展制止餐饮浪费专项检查与宣传引导。西林县市场监管局供图 ■谢华 本报记者 顾艳伟 2025年以来，广西壮族自治区市场监管局紧扣群众生活实际，以强化标准建设、强化宣传引导、强化执 法监督"三个强化"为核心抓手，将制止餐饮浪费工作与地域文化、行业发展、日常监管深度融合，推动 节约理念从"纸上"落到"桌上"、从"号召"变为"行动"，涌现出一批可复制、可推广的鲜活案例，构建起 规范化、民俗化、常态化的反餐饮浪费工作格局，让勤俭节约之风浸润八桂大地。 强化标准筑基 织密全链条制度保障网 广西市场监管部门聚焦餐饮服务全链条，构建"自治区统筹、市级细化、场所落实"的多层次标准制度体 系，让制止餐饮浪费有章可循。自治区层面率先出台《餐饮服务提供者防止食品浪费管理规范》地方标 准，明确食材采购、储存加工、餐品供应等各环节节约要求，推动餐饮行业绿色低碳转型；联合多部门 印发机关食堂反食品浪费成效评估办法，将制止餐饮浪费纳入中小学食堂管理办法，督促单位、校园食 堂压实节约责任。 南宁市 ...

Core Viewpoint - The Beijing Catering Association issued a proposal for the 2025 National Day and Mid-Autumn Festival holiday catering services, emphasizing safety, fair pricing, and waste reduction in the industry [1][2]. Group 1: Safety Measures - Catering enterprises are required to conduct comprehensive safety risk assessments before the holiday, focusing on fire safety, kitchen operations, gas usage, electrical management, and evacuation routes to ensure no blind spots [1]. - Strict adherence to food safety laws is mandated, covering all aspects from raw material procurement to storage and transportation, with an emphasis on pest control and water safety to prevent food safety incidents [1]. Group 2: Pricing and Market Conduct - The proposal stresses the importance of fair, legal, and honest pricing practices, prohibiting arbitrary price increases during the holiday and ensuring clear pricing without misleading discounts or hidden fees [1]. - Catering businesses are encouraged to maintain a fair market order and protect consumers' rights to information and fair transactions [1]. Group 3: Service Preparation and Innovation - Catering enterprises should analyze holiday market demand in advance, preparing food supplies, staff allocation, and equipment maintenance, while enhancing employee training and service efficiency [2]. - There is an encouragement to innovate and offer dishes that reflect Beijing's characteristics and align with health principles, providing diverse service options such as dine-in, reservations, takeout, and delivery [2]. Group 4: Waste Reduction and Sustainability - The proposal advocates for reducing food waste through precise procurement, scientific storage, and reasonable meal distribution, promoting the "Clean Plate Campaign" to encourage rational consumption [2]. - Catering businesses are urged to offer smaller portion sizes, encourage takeout of leftovers, and use eco-friendly packaging materials, fostering a new trend of green, low-carbon, and economical dining consumption [2].

Core Viewpoint - The recent release of the seventh batch of typical practices to curb food waste emphasizes the importance of quantification, standardization, and precision in addressing food waste in the restaurant and catering industry [2]. Group 1: Key Practices - The promotion of a "self-selected dishes + weight-based pricing" model in Ji'an, Jiangxi Province has effectively guided public rational consumption and reduced food waste, leading to a 10% to 15% decrease in average ingredient loss rates [2]. - In Shanghai's Huangpu District, a comprehensive management system has been established, covering procurement, inventory, and consumption, which has enhanced the standardization of data and created a dynamic monitoring mechanism [2]. - The implementation of a smart reservation system in Huangpu District has allowed for precise guidance on procurement and meal preparation based on actual demand, thereby improving the overall efficiency of the food service industry [2]. Group 2: Lessons Learned - The key to applying these practices lies in analyzing specific scenarios and tailoring solutions accordingly, as demonstrated by schools in Changsha, Hunan Province, where daily leftover rice has been reduced to 25 grams [3]. - The focus should be on practical and achievable goals rather than unrealistic targets, ensuring that efforts to reduce food waste are sustained over time for continuous improvement [3].

Group 1 - The core viewpoint of the articles highlights the role of the "Sentinel Team" in ensuring food safety and promoting green consumption in Haidian District [1][2] - The "Sentinel Team" consists of new employment groups who actively report potential safety hazards in daily life, such as unlit disinfection cabinets in restaurants [1] - The team also participates in anti-food waste initiatives by promoting the "Clean Plate" campaign among delivery riders [1] Group 2 - The "Sentinel Team" has expanded significantly with broad participation from various sectors, becoming an essential force in grassroots governance [2] - In response to operational disruptions, such as elevator failures in supermarkets, team members promptly report issues to market supervision authorities, ensuring quick resolutions [2] - Haidian District has implemented various support programs for new employment groups, including free haircuts, raincoats, professional training, and daily care, enhancing the sense of belonging and happiness among team members [2]

Core Viewpoint - The Sanya Yazhou District government cafeteria is implementing measures to reduce food waste through technology and management practices, aiming for efficient resource utilization and sustainability [2][3]. Group 1: Technological Innovations - The cafeteria utilizes AI and big data to monitor leftover food automatically, reducing the need for manual intervention [2]. - An electronic monitoring system records the status of returned plates, allowing for precise tracking of food waste [2]. Group 2: Menu and Dining Management - The cafeteria serves approximately 1,200 meals daily and has introduced a weekly menu to help diners plan their meals, minimizing food waste [2]. - Staff are encouraged to creatively use vegetable scraps, turning them into popular dishes, thus reducing waste [2]. Group 3: Resource Management - The cafeteria has implemented energy-saving measures, such as automatic water faucets to prevent excessive water use while maintaining hygiene standards [2]. - A detailed management ledger tracks weekly food waste, with a reported 90% resource utilization rate for waste through a closed-loop system involving classification, processing, and recycling [3].

Core Viewpoint - The Chinese government emphasizes the importance of frugality and opposes food waste, with initiatives aimed at establishing long-term mechanisms to curb wasteful practices in dining settings [1]. Group 1: Government Initiatives - The government encourages party and government agencies to lead food-saving actions and implement responsibilities for managing food waste [2]. - A new evaluation and reporting system for food waste management in government canteens has been introduced in Jilin Province, which will be integrated into annual energy-saving assessments [4]. Group 2: Case Studies of Food Waste Reduction - In Changchun, the Linyuan Street government canteen has reduced kitchen waste by approximately 30% in 2024 compared to 2023 by monitoring daily meal counts and adjusting food preparation accordingly [2][3]. - The Sanya government canteen creatively uses food scraps, such as making snacks from leftover soybean residue, and has opened its facilities to the public to promote resource utilization [6][7]. - In Guangyuan, Sichuan, the canteen has adopted a batch cooking method based on daily attendance, which has led to a reduction in food waste and improved meal freshness [8][10]. Group 3: Implementation Strategies - Various strategies are employed across canteens, including personalized menus, real-time monitoring of food waste, and regular feedback collection from diners to optimize food offerings [3][7]. - The use of technology, such as facial recognition for attendance tracking, helps in planning food purchases and minimizing waste [7]. - Continuous evaluation and adjustment of food preparation and serving practices are crucial for achieving significant reductions in food waste [9][10].